Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Fluff rice with a fork.

While the rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut the sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Remove outer layer of lemongrass, then cut in half crosswise. Using the bottom of a heavy spoon, forcefully tap the lemongrass to bruise. Thinly slice chili. (NOTE: We suggest using gloves when prepping chilis!)

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, lemongrass, onions and half the chilis. Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Fill half the coconut milk can with water, then add to the pot. (NOTE: Don't add water for 4 ppl.) Season with salt and bring to a boil over high heat. Reduce heat to medium. Cook, covered, stirring occasionally, until sweet potatoes are tender, 8-10 min.

While the curry cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice and cook, stirring until combined, 1-2 min. Season with salt and pepper.

Add baby spinach to the curry and stir until wilted.

Remove lemongrass pieces from curry. Divide rice between bowls, then top with curry. Sprinkle remaining chilis over top, if desired.